Located at 39 Greenville Avenue in Johnston, not far from Providence proper, Glaze‘n Daze Donuts has been serving guests since 2017, the taste and price tag a little more Dunkin’ than PVDonuts with flavors and creativity that fall somewhere in between.
Known for hand-cut “Specialty Gourmet Donuts,” the outside somewhat shabby around #instagram-worthy interior, it was from owner Kim that six rounds were selected, cheaper by half-dozen pricing not available due to an upcharged Apple Fritter, though that fact was not clearly explained.
Describing a “COMMITMENT TO ONLY PROVIDE THE MOST DELICIOUSLY LIGHT AND FLUFFY DONUTS IN RI” via literature, one bite of an Orange glazed round suggesting success thanks to a substantial rise beneath the flavor of Sunny D, Maple Almond also fared well thanks too restrained sweetness while the not-cake-donut “Butter Cake” was a little dry.
Using the same Dough as a vessel for various fillings, Raspberry Jelly at the center of a Peanut Butter glazed round clearly store-bought, suffice it to say that filled-to-order Strawberry Cream Cheese one-ups Dunkin’s Pink Frosting by quite a bit while Glaze‘n Daze’s Fritter is chock-full of Fruit complimented by Honey.
The Owner’s Favorite Pizza al Taglio – Mozzarella, Marinara, Prosciutto, Mushrooms, Goat Cheese, Basil
With locations in Warren as well as Providence Federal Hill Pizza is something of a misnomer, neither Restaurant actually found on the Hill already oversaturated with Italian Cuisine while the menu looks more “something for everyone” than most thanks to Burgers, Fish & Chips plus Quesadillas.
Closed for indoor service mid-Pandemic, locked doors requiring customers to call for pickup even after ordering online, it was beginning with fairly basic Fried Ravioli that dinner got started, Chef Billy Manzo’s “Favorite Pizza” also ordered in Rome’s crackling ‘al Taglio’ style that tasted fine but would have benefitted from a few more minutes in the oven.
Originally located inside Vault Coffee Roasters at Olde Mistick Village, Deviant Craft Coffee & Donuts made the jump to a space of its own shortly thereafter, and although business hours are currently limited thanks to COVID-19 ownership’s creativity has not been dampened in the slightest.
Currently operating out of Building 6 of 27 Coogan Boulevard, a take-out window and porch allowing a safe outdoor visit while all staff wear PPE, it was in six rounds from a weekly changing menu that guests partook, the box’s Se7en reference inducing a chuckle before Deviant’s signature Samoa riffed beautifully on the Girl Scout Cookie flavor.
Embracing a Thanksgiving theme on Black Friday, though Old Mystic Village had already jumped to Christmas, Pumpkin Pie placed a dollop of sweetened Puree at the center of dense Cake with Whip, while the Sweet Potato version fared better thanks to a lighter yeasted pocket with thick Glaze and charred Marshmallows on top.
Less fond of Pecan Pie, the handmade Donut again too heavy without a lot of Filling, better bites were found in Blueberry Coffee Cake that would have benefitted from a little more Fruit and a Cherry Streusel Fritter that should most certainly be shared considering its heft and sweetness.
Nana’s Thick Crust Sheet Pie – Tomatoes, Mozzarella, Black Pepper
The newest venture from 85th Day Food Community, the Mystic Hospitality group behind local favorites including Oyster Club and Engine Room, Nana’s Bakery was “born out of a desire to produce Bread to supply our restaurants,” but judged on its own the space itself is something of a hidden gem.
Located waterside on Williams Avenue, a residential area unlikely to draw a lot of foot traffic, it was less than two-weeks after opening that the storefront was found fairly busy, four cars coming and going throughout a thirty minute stay during which seven items were enjoyed at an outdoor picnic table.
Operated by Chef James Wayman and Dan Meiser, the duo’s Grass & Bone already giving Mystic its first artisan butcher shop in 2017, Nana’s instead builds from house-milled organic Grains, the Bread but one aspect while naturally leavened Pizza, Doughnuts and Baked Goods share the stage.
Focused more than ever on safe practices mid-pandemic, all staff donning mask and gloves from kitchen to counter, it was with an old-school Slice that dining got started, Nana’s version of a Grandma Pie crackling briskly on the bottom with a bit of stretch above while a round Pizza baked fresh found tangy Sourdough complimented by housemade Ragu with Vegetables and locally-sourced Cheese.
Not about to pass up a good Biscuit, this one living up to self-labeled status as big and beautiful with fluffy layers, Grass & Bone’s famous Beef Fat Chocolate Chip Cookie now finds itself baked here, and for those who consider it “too greasy” there are instead light and airy Doughnuts served hot with toppings such as aromatic Cardamom Espresso, almost-savory Caramel or better-than-it-sounds Cacio e Pepe.
Although Mystic Pizza is undoubtedly the city’s most famous eatery those in the know will quickly recognize Chef Adam Young, his multiple Food Network appearances building upon accolades first earned at Ocean House Hotel & Resort before launching Sift Bake Shop in 2016.
Raised in nearby Vermont, and inhabiting kitchens since the age of twelve, it is at 5 Water Street that guests will find Young and his crew serving guests from 7:00am until 7:00pm daily, the current pandemic doing little to diminish creativity or quality as diners queue amidst Plexiglas peering into a sizable, spotless prep area.
“French focused” but willing to explore, items such as a soft Whoopie Pie, decadent Brownie or beautifully laminated Cheese & Guava Danish likely never seen in Lyon but ‘sans précédent’ nevertheless, it was with a locally-roasted Cold Brew that a bakers-dozen Pastries were tasted, only a moist yet flavorless Scone disappointing in any way.
Educated at the New England Culinary Institute, and refining his skills in fine dining before striking out on his own, it is in Viennoiseries that guests will quickly recognize Chef Young’s talent, the Almond Croissant more like a Cream Puff than most while Sift’s oversized Pain au Raisin and Pecan Sticky Bun are on par with any that one will find stateside.
Paying homage to his wife with a Morning Bun, the “Ebbieoche” tying Croissant Dough in an elaborate knot before blasting it with Cinnamon-Sugar, fans of Cake will find several seasonal varieties available including Carrots and Spices rolled around Cream Cheese Icing, though Sift’s unassuming star may just be Cookies such as Blueberry Oatmeal, stacked Peanut Butter or beautifully-balanced Chocolate Walnut Sea Salt.
Opened mid-Pandemic, during an atypically quiet Summer in Mystic, “Young Buns” sees Chef Adam Young follow an idea espoused when his father joked that Adam’s now-famous Sift didn’t serve Doughnuts, and although things are far from ideal in society at the moment these fried rounds are about as close as it gets.
Described as “no frills” by ownership, though traveled diners may beg to differ, it is from a storefront at 46 West Main Street that Head Baker Kat McCutcheon mixes, proofs, cuts, fries and tops ~ dozen daily options, the choice of Brioche versus Cake entirely dictated by personal preference as each are archetypes of their genre.
Available for online pre-order, a smart choice as favorites sell-out daily, it was on the patio of Sift that teeth first pierced Young’s buttery Brioche, first beneath rich Chocolate Ganache plus Sprinkles and quickly followed by sliced Apples dripping with Salty Caramel.
Next taking a look at McCutcheon’s Cake, its delicate crumb standing up well against oil to yield a lighter-than-average bite, Young Buns’ Blueberry is in contention for “best in America” status thanks to plenty of fresh Fruit while seasonal filled-pockets also fair well from Pumpkin Puree to tart Cranberry Compote.
Passing on the eponymous Young Bun, but saving room for decadent Chocolate Cake topped with dueling Ganache and Dark Chocolate Curls, make no mistake when ordering to secure at least one “Mystic Crème Doughnut,” the combination of real Vanilla Bean with Pistachios plus Sea Salt an upgrade on Boston Cream in every possible way.
Operating under the motto “eat wicked, never feel guilty,” Sin has been serving Providence since 2007, a reputation established by Special Occasion Cakes since expanding to include Coffee and Baked Goods plus an evening Tasting Menu offering Desserts paired to Cocktails.
Using quality ingredients with care, local when possible, it was for Thanksgiving 2020 that four Pies were ordered for take-out, Pumpkin fairly predictable while Pecan and Chocolate Cream each proved indulgent but not overly sweet before finishing with nicely roasted Apples beneath buttery Cinnamon Crumble.
Green Cabbage and Fennel – Citrus and Sesame Dressing
Cranberry Sauce – Orange, Kombu
Apple Pie – Vanilla Ice Cream
Although Chef James Mark is now better known for Big King, those familiar with Providence’s dining scene will recall a time when the West Side space was home to North, a concept since moved to downtown’s The Dean Hotel and the source of a wonderful Thanksgiving dinner enjoyed by three adults plus a child during a particularly rough year.
A holiday tradition dating to 2012 for Chef Mark, but this year publically available for the first time, it was at a cost of $50 per person that eleven plates were portioned generously, a tweet reading “Can’t swing that price this year? I hear that. Dm me. It’s all good” particularly impressive from the man with skills sharpened across time with the Momofuku empire.
A James Beard Foundation Award nominee, with flavors wide-ranging, it was from thorough re-heating instructions that Dinner was readied in twenty-minutes, Baked Littleneck Clams whetting the appetite for Turkey roasted around Forcemeat, Potatoes with some texture and complexly-flavored rectangles of Stuffing.
An undeniable bargain considering Ingredient-quality and portions, Macaroni and Cheese referencing Providence’s most famous Restaurant indulgent to say the least, those in favor of lighter sides found their fix in simple Cabbage Salad as well as earthy Root Vegetables and nicely caramelized Crucifers.
Not about to forget Biscuits, a North-staple supersized and served flaky with fiery Butter, it was after cooling the tongue with Cranberry Sauce that Dessert was served, the crustless Apple Pie perhaps better described as “Crumble” nonetheless lovely beneath slowly-melting Ice Cream.
Pumpkin Cheesecake Bar
Salted Caramel Chocolate Chip Cookie Bar
An online shop owned by a locally born and educated Pastry Chef, Whisk Me Away Bakehouse provided four Pastries for a small Thanksgiving spread, the Chocolate Chip Cookie Bar most memorable though none of the items suggested Summa Cum Laude at Johnson & Wales University skills, particularly the overly-dense Whoopie Pie bested by any number of amateur home bakers.
A must-visit when in Providence, it was less than an hour after landing at BOS that a dozen pre-ordered rounds were unboxed, the fact that PVDonuts continues to sell out daily during COVID-19 a testament to quality that remains unparalleled anywhere in America.
No lines in 2020, though Social Distancing has done nothing to slow down Paul and Lori Kettelle’s creativity or ever-changing list of scratch-made flavors, it was along with two adults and a child that Baked Apple Pie was divided, fluffy Brioche standing up well to fragrant filling both here and in the case of Pumpkin Puree as well as Cookie Butter.
Still impressed by PVDonut’s multitude of styles, the rarity of seeing Fritters, Crullers, Cake, Old Fashioned and Yeast in the same shop not lost on a connoisseur, it was beneath a Cookie plus Maple Cinnamon-Sugar that Dough remained airy, though so too was the case with one-day-only “Friendsgiving” featuring Fried Turkey, Mashed Potatoes, Cranberries and Stuffing.
Personally favoring Old Fashioned Donuts, and happy to see three on the November menu, it was following Blueberry Cake featuring no mix but fresh local Fruit that “Oreo Cheesecake” took center stage, its texture crumbly yet melting with expected richness while a version with Caramel and Pecans was equally delicious.
Showing well with Carrot Cake, though Walnuts or Raisins would have added to the effect, seasonality was spotlighted with three more Pumpkin Donuts, the Brioche and Starbucks-riffing Cake both enjoyable while the sliced, filled and loaded Pumpkin Cannoli Old Fashioned was a work of art.
In many ways Sin City’s biggest opening of 2018, or at least it’s most exclusive, the shutter of Vetri Cucina seemed inevitable – a combination of exorbitant prices and The Palms’ wanton spending raising eyebrows of even the most well-traveled diners long before anyone had heard of COVID-19.
Flash forward nearly two years, the Bergamo-trained Chef from Philly transporting his talents and reputation to Red Rock Casino in July 2020, it was on the strength of Osteria Fiorella’s dinner service that six diners sat down for Sunday Brunch al Fresco, though unfortunately little save for the Pastries, conversation and dollars spent was memorable
Begun as a pop-up, but officially announced as a permanent fixture with signage in August, Brunch at Fiorella is a fairly new development, the lack of Dinner’s complimentary Bread service immediately worth mentioning as small plates instead remain empty unless one orders the Pastry Plate featuring a delicious Biscuit, Coffee Cake, Cornetto and Scone.
Additionally finding Thanksgiving’s Pumpkin Tart alongside Pastries, both it and a slice of Old School Cheesecake offered as gifts from Pastry Chef Ashley Costa, the oft-Instagrammed “Giant” Cinnamon Bun lives up to its name at the bargain price of $10 while bite-size Apple Fritters are light and oilless at approximately $2 per bite.
Not the sort usually turned-off by high prices, but at the same time fully aware of Ingredient costs, what came next was an egregious $16 slice of French Toast, the otherwise “free” Focaccia sliced 0.5 inches thick and bathed in a pool of Berries with Syrup plus a few dollops of Ricotta.
Reservations-requested and masks-required, thermal scanning at the Casino entrance providing an added layer of safety, it was while a drunken middle-age woman held court nearby that Brunch turned savory, two Toasts fair-to-middling while crispy Potatoes coated in $4-extra Cheese and Bacon was absolutely delicious.
Told that Eggs in Purgatory were something of a signature, though anyone familiar with Shakshouka will find this plate lacking in complexity, the safe bet with Marc Vetri was once again Pasta, the handmade Ravioli offering a good bite with bold flavor while the Bucatini is fairly basic but enjoyable.
Finishing with a Pizza that tops $30 after tax and tip, arguably the most expensive wood-fired Pie in Las Vegas, it was after settling a tab including $5 store-bough Tea Bags that guests departed sated but not full, a one-and-done experience that fell far short on dinner in terms of cost as well as creativity.
THREE STARS: Although Marc Vetri remains one of America’s greatest Italian Chefs Brunch at Osteria Fiorella seems like nothing but a money grab, though if one focuses only on sweets Pastry Chef Costa remains one of the most under-discussed talents.
RECOMMENDED: Biscuit, Giant Cinnamon Bun, Crispy Potatoes, Ravioli Tre Formaggi, Jenny’s Old School Ricotta Pie (not usually offered at Brunch.)
AVOID: Foccaccia French Toast, Eggs in Purgatory.
TIP: Dessert is not offered at Brunch.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Recently selected for a celebration in early October, it was alongside friends and family that dinner was enjoyed at Top of the World on Saturday, recently-appointed Executive Chef Chad Castanino debuting nearly a dozen new plates across two hours in a room well-designed for social distancing.
Still flying high amidst COVID-19 precautions, masked staff and half the number of tables creating an atmosphere that immediately feels more luxurious than nights with 500+ covers, it is after traveling 106 stories above ground level that guests are welcomed warmly, a four-top booth affording panoramic views of Sin City from Henderson to Red Rock.
Happy to see Golden Entertainment Corporate Executive Chef Brad Manchester on site, he and Chef Castanino each contributing ideas that date back to their tenure at Hard Rock Hotel and Casino, it was not long before drinks were poured, a modernized Margarita joining the herbal Midnight Dream and Dessert-like Salted Caramel Pretzel.
Recently adding some neon to its interior walls, careful staff visibly working a small kitchen at the center of Top of the World’s rotating room, dinner began with Appetizers and a Bread Basket, the former all new and each exemplary from thinly sliced Beef beneath melting Duck Liver to thick-cut Pork and Mushroom Caps stuffed with slowly braised Short Ribs with Truffles.
Continuing with Salads, each amply portioned for sharing, there may be no more weighty Wedge in Las Vegas than this version at The Strat, while Seafood is prominently featured amidst a Lobster Cobb that works quite nicely side-by-side with Asian-influenced Calamari “Fries.”
Still sourcing great Ingredients, Nebraska providing 16-ounces of USDA Prime Beef cooked Medium Rare beneath reduced Bacon, Onions and Shrooms, fans of lighter fare should dive right into spicy Seafood and housemade Pasta or seared Scallops brightened by Citrus and Soy.
Harboring limited capacity after such a substantial meal, but thoroughly enjoying both Castanino’s Potatoes and Brussels Sprouts, Dessert consisted of long-time showstoppers such as Baked Alaska and 21-layer Chocolate Cake, while former Chef Pawan Pinisetti’s Butter Cake has only gotten better thanks to a whole stick of Butter dissolved in Sugar and Flour beneath a big scoop of Ice Cream.
FOUR AND A HALF STARS: At this point best seen as ‘in transition,’ a new Chef and half the tables creating an opportunity to debut fresh ideas, Top of the World remains Las Vegas most impressive view with Food and service befitting the price point.
With Restaurants around the World cautiously serving diners amidst the pandemic Locale Italian Kitchen has continued to support Las Vegas since the earliest days of SARS-CoV-2, and with Chef Marc Marrone steering Andy Hooper’s spot at Mountain’s Edge the Food has only continued to improve each day.
Nothing short of a destination in the far-Southwest, an area long in need of culinary enlightenment, Locale currently offers both dine-in and take-away from Monday through Sunday, the menu evolving daily with several new items set to debut amidst cooling weather.
Already delivered to the office five times under Chef Marrone’s tenure, plus takeout twice exceeding expectations, Thursday’s delivery came from Mr. Hooper consisting of eleven items, an abundance able to feed twenty-five at bargain prices considering both Ingredients and portions.
Professionally packed and temperature appropriate, a mix of regional Italian plates and Chef Marrone’s family recipes benefited by finesse, lunch began with a dialed-up Chop Salad highlighted by Sopressata and imported Cheese while Roasted Beets delighted many alongside a Pizza newly appointed with Housemade Sausage and Peppers.
Lightening things up with Citrus-soaked Broccolini, plus mixed Shellfish bathing in Tomatoes plus Cumin, additional Secondi consisted of Sin City’s most robustly flavored Meatballs, the thick bed of Fontina Cheese Polenta and Sauce with some Heat building a true “Entree” out of something usually offered as a Side Dish.
Adding a Pasta duo, upright Rigatoni stuffed with Veal Ragu and Ricotta somewhat reminiscent of Lasagna, fans of Gnocchi need look no further than Locale for the lightest Potato Dumplings in Las Vegas, their buoyancy a brilliant foil to slowly-simmered Pork Ragu and Tomatoes.
Not done yet, thinly pounded Chicken Milanese fried golden atop Arugula Salad with Citrus Vinaigrette, suffice it to say that Marrone’s Arancini are the perfect antidote to cold weather while the smooth yet crumbly “New York Brulee” is great as ever drizzled with preserved Blueberries.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Locale Italian Kitchen continues to serve excellent Food made from local Ingredients at a price point that is more than generous, and under the leadership of Marc Marrone the Food only seems to be getting better with each subsequent order.
RECOMMENDED: Wild Mushroom Arancini, Sunday Sauce Gnocchi, Veal and Ricotta Stuffed Rigatoni, Anita’s Meatballs, Cioppino, New York Brulee Cheesecake.
AVOID: N/A.
TIP: Follow @localelv on Social Media for hours, updates menu and specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Cold Bean Curd Noodles with Housemade Scallion Oil
Kao Fu
Old Fashion Shanghai Style Sweet & Sour Pork Ribs
Traditional Shanghai Xiao Long Bao
Sheng Jian
Tucked inside Suite 104 of 4266 Spring Mountain Road, limited seating in the era of social distancing making take-out as good an option as dining in, it was via contacting ShangHai Taste directly that catering was coordinated, Chef Jimmy Li arriving at 11:30am-sharp with eight items portioned large enough for sharing.
Still the top destination in Shanghai Plaza at the corner of Arville Street, family recipes handed down to Chef Li comprising a concise menu of scratch-made plates, it was with all items carefully-packed and temperature appropriate that most got started with Fried Rice, a bit of tooth welcomed amidst Sausage, Egg and Soy while Sweet & Sour Pork Ribs remain a surprising staff-favorite thanks to tender Flesh easily stripped from the Bone.
Now the fourth time delivered, though Jimmy’s years at 3 Villages, 1900 Asian Cuisine and Niu Gu will find many locals familiar with his authentic brand of cooking, fans of Soup Dumplings, or XLB, will be happy to know ShangHai Taste’s set a high standard, and whether one prefers Pork, Crab or even Gluten Free the textures and flavors are great, as too are the fried version entitled Sheng Jian with Sesame Seeds.
Again impressing with House Fried Fat Noodles, each strand slick and slightly chewy tossed with Steak, Stir-fried Rice Cakes traditionally known as Chao Nian Gao remain a personal favorite thanks to sticky-soft pillows with Salt and a bit of sweetness.
Only offering two Desserts, neither “American” by any stretch, stomach capacity was instead invested in Bean Curd Noodles with Housemade Scallion Oil on this Monday, while guests with a sense of adventure enjoyed steamed Wheat Gluten Kao Fu with Mushrooms, fermented Soy and Ginger.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Chef Jimmy Li and Joe Muscaglione face an uphill battle much like the rest of Las Vegas’ Restaurants following COVID-19, but for those seeking Chinatown’s best Shanghainese Cuisine there is simply none better when accounting for cost, quality and customer service.
RECOMMENDED: Sheng Jian, Traditional Shanghai Xiao Long Bao, Shanghai Fried Rice Cake, House Fried Fat Noodles, Old Fashion Shanghai Style Sweet & Sour Pork Ribs, Kao Fu.
AVOID: N/A.
TIP: Open daily from 11:00am until 9:00pm. Call 702-570-6363 or hop on Yelp! to make reservations.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Now serving Sin City for 3 months, the inside finally ready after a protracted soft-opening, it was via online ordering that 30+ Wicked Donuts were delivered to the office on Monday, execution now dialed-in and the fact that many were still warm-to-touch attesting to freshness.
Already discussing Pastry Chef Robert Teddy’s background here, 5:30am daily openings doing nothing to diminish his joyous spirit, it was from the seasonal menu that fifteen styles were tasted, classics both Raised and Cake buttery with premium handmade toppings including real Vanilla Bean, fresh Fruit and rich Chocolate Ganache.
Offering 27 flavors daily, in addition to freshly-fried minis available in a keto-friendly fashion, any discussion of Wicked Donuts should begin with the base, buttery Brioche or toothsome Cake best allowed to shine beneath tangy Buttermilk or Vanilla Glaze, though upgrading to Blueberry or Lemon Poppyseed is highly advised.
Next indulging in old favorites, PB&J continuing to occupy rarefied air as one of Las Vegas’ best Donuts while the Praline-esque Sticky Sinn-a-Bun outperforms many plated Deserts, Chef Teddy’s Apple Pear Fritter still lacks the desirable amount of Fruit, thus making his all-new Apple Crumble Donut a far better choice.
Adding crispy Bacon to Maple Iced Brioche, a modern-classic rarely done better, those who missed out on Gilcrease Orchard’s Apple Cider Donuts will be happy to find Wicked’s available without a wait while the seasonal Purple Pumpkin Donut uses Ube to impart color as well as texture to an Old Fashioned cogwheel.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices that may be left in a conference room or kitchen at room temperature, suffice it to say that Blue Suede Banana, Wicked Boston Crème and Cointreau Crème Brulee did not last long, nor did “Caramel Sutra” featuring soft Brioche and lightly salted Glaze wrapped around a creamy Caramel center.
FOUR AND A HALF STARS: Set back by a global pandemic and protracted “soft opening,” an experienced palate will immediately notice Wicked Donuts quality dwarves anyone locally from Toppings-to-Base, while prices trend lower than Donut Bar or Pink Box.
Churros Rellenos – Dulce de Leche, Strawberry, Vanilla Cream
Now approaching its seventh anniversary, one of The Linq’s few opening-day venues that has changed neither name or concept, it was Saturday that a party of six sat down in the quiet upstairs dining room for dinner presented by Executive Chef Garry Valiente.
Open for Breakfast, Lunch and Dinner amidst the pandemic, but closing earlier than in the past thanks to social distancing guidelines, guests entering Chayo will find themselves engulfed in a Tex-Mex wonderland comprising everything from Sombreros and Luchador Masks to a Mechanical Bull, the Hip-Hop soundtrack thankfully turned down in comparison to a 2017 visit.
Happy to see staff taking guest-safety seriously, PPE worn diligently by everyone including a young woman who kept up with Food and Beverage orders over the course of nearly two hours, it was with Cocktails in hand that Chips, Salsa and Guacamole arrived on individual plates, the housemade nature of each making them better than the typical Mexican joint with the smoky Salsa particularly standing out.
Steered away from sharing, many of the items re-portioned and plated individually to facilitate something of a tasting menu, it was with Soup plus Salad that dinner marched on, Chayo’s eponymous Greens liberally slicked with sweet Dressing while Tortilla Soup was nicely textured surrounding hints of spice and smoke.
Keeping the Chipotle Wings, plump and crispy but not overly hot, course five consisted of three Tacos including nicely fried Shrimp while the night’s final savory featured Green Chile Chicken and Sweet Corn Enchiladas that remain Chayo’s best dish.
Fairly full at this point, tablemates leaving behind Rice and Beans that are each better than average, only one Dessert has replaced four tasted prior, “Churros Rellenos” a little tough to the tooth but thankfully not oily atop thickened Vanilla Cream and cooked Strawberries.
THREE AND A HALF STARS: Largely unchanged in the past three years, save for safety precautions, Chayo Mexican Kitchen + Tequila Bar fills a niche with good Food and service at a fair price-point.
RECOMMENDED: Chips and Salsa, Shrimp Tacos, Green Chicken Enchilada, Sweet Corn Enchilada.
AVOID: Guacamole remains fairly basic and the Churros are most-likely not made on-site considering the texture.
TIP: Chayo validates Linq Self-Parking for up to 2-hours with Purchase, and locals can park at Linq or Harrah’s for free by swiping their ID.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Side Salad – Seasonal Lettuce, Cucumbers, Carrots, Tomatoes, Red Onions, House Dressing
Fruit Bowl – Apples, Oranges, Strawberries, Raspberries, Blackberries
Croque Rosallie – Paris Ham, Sweet Onion Bechamel, Mozzarella Cheese, Croissant
French Toast Breakfast Sandwich – Smoked Honey-cured Bacon, melted Mozzarella Cheese, Paris Ham, Maple Syrup
Cinnamon Roll with Frosting
Pineapple Danish
Pain au Raisin
Apple Croustade
Plateau de Fromage – Brie Cheese, Reblochon Cheese, Soft Goat Cheese, Comte Cheese, Homemade Fig Jam, Candied Walnuts, Apple Slices
Country Plate – Prosciutto, Saucisson, Paris Ham, Brie Cheese, Reblochon Cheese, Walnut Tarte, Cornichons, Olives
Walnut Tarte
Christmas Cookies
Chocolate-dipped Macaroon
Cherry Custard with Pastry Cream Danish
Almond Croissant
Pumpkin Pie
Chocolate Éclair
Christmas Meringue
Palmier
Christmas Meringue
Almond Raspberry Croissant
Crunch Chocolate House Cake
Lemon Tarte with Raspberry Jam
Dark Chocolate Raspberry Tarte
Raspberry Brioche
Blueberry Brioche
Unquestionably Las Vegas’ top choice for French Pastry over the past five years, Rosallie Le French Café continues to operate with strict safety measures amidst the pandemic, and just like prior a #supportlocal Breakfast on Friday saw Christophe assemble a remarkable spread of items both sweet and savory.
Easily arranged through owner Jonathan Pluvinet via ‘Le French Café’s’ e-mail, a budget of $25 per guest yielding enough quality cuisine and Coffee to feed twice the office’s number of staff, it was by 7:10am that all items were delivered and carefully arranged, Sandwiches still warm as were several Pastries.
Also serving Fruit, Salad and Charcuterie, it was after indulging in dried Sausage, Paris Ham, and creamy Brie that a Croque Rosallie was split and traded for half of a French Toast Breakfast Sandwich loaded with Meat plus Cheese stacked on buttery Brioche.
Making short work of Jonathan’s World class Walnut Tarte, there was also no delay in devouring an Almond Croissant still-oven-fresh and better than most in Europe, while the version enhanced by Raspberries was also delicious.
No Bostock this time, Blueberries instead found dotting a Muffin that is also offered sporting Raspberries, Fruit is equally well utilized in Danishes ranging from Peach and Apricot to a truly mesmerizing version that eats akin to Cheesecake topped in Cherry Compote.
Happy to share two more Tartes, both Chocolate and Lemon juxtaposing housemade Raspberry Jam inside a delicate Shell, Rosallie’s Cinnamon Roll continues to take the American favorite in an entirely new direction by making it light and airy via laminated Dough beneath sweetened Cream Cheese while a variety of Christmas Cookies and Meringues are well positioned to become delicious locally-made gifts.
Sipping two iced Lattes throughout the morning, both subtly sweetened to allow Rosallie’s top quality Beans space to shine, autumn was not forgotten thanks to Pumpkin Pie or a flaky Apple Croustade, though the all-new Pineapple Danish may be even more memorable.
Rounding out the day with some crunch, a classic Palmier followed by Dark Chocolate Ganache atop Puffed Rice, be sure not to sleep on Rosallie’s Raisin Snail that remains one of the Café’s best items thanks to shattering edges surrounding a soft interior rife with Butter.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, from the day Jonathan Pluvinet opened Rosallie on South Rainbow the need to visit Las Vegas Blvd for great French Pastry vanished, and although competition has sprouted up none are in the same class as what he and former Jean-Philippe maestro Christophe are baking daily.
TIP: Currently 7a-3p daily. Call or e-mail Info@rosallie.com ahead for pre-orders or catering and consider Yelp! (Grubhub) on-line delivery for smaller orders if you can’t make it to the store.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Last visited in 2016, nearly 200 seats overlooking the Red Rock pool with high ceilings, fireplaces and plenty of polish, T-Bones Chophouse & Lounge feels a lot like many On-Strip casino Steakhouses, but taking a few more risks with the menu than many the price is also lower – not dissimilar to nearby Fleming’s or Morton’s.
Operating at half-capacity in the “new normal,” Chef Daniel Ontiveros shifting over from currently-shuttered Scotch 80 at The Palms, it was just prior to 6:00pm that four guests made themselves comfortable on the heated patio, well-mannered staff in masks quick to fill beverages before presenting one of Sin City’s very best Bread Baskets.
More refined than four-years prior, plates such as Poutine replaced by the likes of glistening Hawaiian Tuna inside a Lavash “shell,” Appetizers also consisted of a lighted Shellfish display perfect for sharing plus hand-cut Wagyu Beef featuring bold textures from housemade Pickles and an Egg Yolk to be served on Toast.
Still a little louder than necessary inside, despite social distancing, it was in the midst of conversation that serviceware was reset – course two soon arriving with a 21-day Dry Aged Prime T-bone and beautifully seared Scallops plus a quartet of well-portioned Sides.
Quite taken by the Scallops’ seasonal Accoutrements, velvety Squash and earthy Mushrooms playing well of the Bivalve’s natural sweetness, it was without a bite of Corn or Pasta left that plates were reset for Dessert, none featuring Tammy Alana’s creativity from Scotch 80 though the Toffee Cake with Crème Fraîche Ice Cream is nonetheless delicious.
FOUR STARS: Easily overlooked in a city where Steakhouses rule the day, T-Bones Chophouse & Lounge is a great spot for those inhabiting Summerlin to grab a Cocktail or snacks at Happy Hour and an even better one for al fresco patio dining, the price point more favorable than spots on The Strip while the menu outpaces other places nearby in terms of both creativity and quality of sourcing.
AVOID: Seats surrounding the Bar remain excessively loud and anyone leery about dining out during COVID-19 will probably want to avoid that area entirely.
TIP: Happy Hour 4:30-6:30pm Sun-Thu at the Bar and on the Patio, dinner starts at 4:oopm.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Tender Kale & Caramelized Pearl Onion Gratin – Béchamel Sauce
Roasted Baby Carrots with White Miso Glaze – White Miso Butter, Honey
Vanilla Bean Orange Cranberry Compote
Roasted Turkey Breast – Gravy
Golden Delicious Dutch Crunch Apple Tart – Streusel
Pumpkin Tart – Whipped Cream
Pecan Tart – Chocolate Ganache
Always happy to #supportlocal with an office favorite, CRAFTkitchen once again catered lunch on Monday, this time proudly presenting staff with a preview of Jaret Blinn’s “Thanksgiving to-go” menu.
Now serving the Valley for five years, and still graciously busy despite the ongoing pandemic, lunch consisted of nine scratch-made seasonal specialties, each familiar yet at the same time innovative and all decidedly delicious.
Always well-portioned and fair-priced, a group of twenty-five getting their fill of sweets as well as savories, it was alongside a simple Salad that plates were piled with juicy Turkey plus all the fixings – garlicky Pommes Puree predictably first to go but quickly followed by tender Stuffing with plenty of Herbs contrasting dried Cranberries.
Surprised to see Kale Gratin also depleted in thirty minutes, its texture not dissimilar to Creamed Spinach but the flavor more pronounced, Carrots also shined amidst salty Miso and Honey while CRAFTKitchen’s Cranberry Compote eschews bitter in favor of mellow Vanilla and bright Citrus.
Not about to skip Dessert, Chef Blinn’s time as Executive Pastry Chef at Le Cirque, Circo and Red Rock Resort never forgotten, this is not the first time CRAFTKitchen’s Pumpkin or Pecan Pies have wowed this writer, while the Golden Delicious Dutch Crunch Apple version did a fine job of attempting to steal the spotlight.
N/A: Making it blog policy to not ‘rate’ places based on catering alone CRAFTkitchen has always gone the extra mile to assure off-site dining is every bit as delicious as inside the Restaurant on South Eastern, and five years since opening the entire Valley remains fortunate to have CRAFTkitchen where Tami, Jaret and their staff continue to deliver on a motto of “Food with personality delivered by people with passion” each and every day.
RECOMMENDED: Every bite was delicious, but if forced to pick the Carrots, Stuffing and Pecan Pie are truly special.
AVOID: N/A.
TIP: Chef Jaret is taking Thanksgiving pre-orders now through Friday, November 20. Browse pre-order details and the complete “Thanksgiving to-go” on the website. Call daily until 3pm at (702) 728-5828 to place your order, or email at info@craftkitchenlv.com. Open Wednesday, November 25 for preorder pick up from 8am-4pm. Closed Thanksgiving day. ***Pies and most sides available gluten-free by request.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
